Korean oyster mushrooms: recipes for cooking at home

Korean oyster mushrooms are one of the easiest and fastest options for cooking mushrooms at home. They are spicy, insanely tasty and fragrant. Pickled Korean dishes and salads have long been rooted in the festive and everyday menu, have become an integral part of our cuisine. And Korean-style oyster mushrooms at home are so easy and quick to prepare that you will be pleasantly surprised at the combination of quality and time spent in the kitchen.

Recipes for cooking oyster mushrooms in Korean differ from other dishes in their incredible aroma, spiciness and piquancy. If you are faced with a choice of what to cook from mushrooms, in addition to frying and stewing, then use the proposed options for Korean oyster mushrooms.

I would like to say that the taste of oyster mushroom dishes marinated in Korean is very delicate, with a slight sourness, as well as pronounced mushroom notes. This appetizer can be a complete dish for a festive feast.

Oyster mushrooms in the Korean version can go well with any meat or side dish, they are nutritious, satisfying and low-calorie.

Korean Pickled Oyster Mushroom Recipe: A Quick Option

This recipe for Korean-style marinated oyster mushrooms will appeal to lovers of salads and Korean cuisine marinades. A quick and easy way to cook mushrooms involves using the simplest ingredients.

• Oyster mushrooms – 1 kg;
• Onions – 3 pcs.;
• Sugar – 2 Art. l .;
• Vinegar – 3 tbsp. l .;
• Sol -1,5 h. l.;
• Garlic – 3 wedges;
• Water – 50 ml;
• Ground black pepper 1 tsp;
• Hot red ground pepper – ½ tsp.

Separate the oyster mushrooms into individual mushrooms, cut off the remains of the mycelium, rinse under the tap and cut into pieces.

Boil in water with salt for 15 minutes, drain in a colander and put on a kitchen towel to dry.

Peel the onion, wash and cut into thin half rings.

To prepare the brine, pour water, vinegar, salt and sugar into a saucepan and stir well.

Add red and black pepper, chopped garlic with a knife to the marinade and mix, let it boil and let it cool.

In another bowl, layer the chopped onion and already cooled mushrooms.

Pour in brine, put a press on top, pressing down with a heavy object, for example, a jar of water.

Place bowl with mushrooms in the refrigerator overnight. And in the morning marinated oyster mushrooms in Korean can be safely tasted.

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Recipe for cooking oyster mushrooms in Korean with carrots

How to cook Korean-style oyster mushrooms with carrots so that the dish turns out fragrant and does not lose its nutritional properties? Oriental cuisine involves the addition of a large number of seasonings and spices to dishes, which makes the food spicy and spicy.

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• Oyster mushrooms – 1 kg;
• Carrots – 3 pc.;
• Garlic – 4 wedges;
• Salt – 1 tbsp l .;
• Sugar – 1 dess. l.;
• Postnoe oil – 70 ml;
• Seasoning for carrots more Korean – 2 dozen. l.;
• Vinegar – 70 ml;
• Marjoram dry – 1 pinch.

The recipe for oyster mushrooms with carrots in Korean is designed for 5-6 servings and takes 30 minutes to cook.

Disassemble the mushrooms, cut off the lower part of the leg along with the contamination, rinse and put to boil.

Boil for 15 minutes in salted water, remove with a slotted spoon and spread on a paper towel to dry.

Cut the cooled mushrooms into slices and put in a deep bowl.

Peel the carrots, grate on a “Korean” grater and add to the mushrooms.

Add vegetable oil, vinegar, crushed garlic, sugar, salt, marjoram and carrot seasoning.

Mix thoroughly, put in a jar and refrigerate for 5-7 hours to marinate.

The dish is perfect as an appetizer for any holiday, as well as for the everyday menu.

Oyster mushrooms marinated with Korean carrots: recipe with photo

Oyster mushrooms marinated in Korean style with carrots are cooked in just 40-50 minutes, their infusion time is 2 hours. In this version, mushrooms are marinated separately from carrots.

• Oyster mushrooms – 1 kg;
• Water – 500 ml;
• Salt – 2 tbsp l .;
• Sugar – 2 Art. l .;
• Vinegar 9% – 4 tbsp l .;
• Allspice – 5 peas;
• Lavrushka – 3 pcs.

Ingredients for pickling carrots in Korean:

• Carrots – 500 g;
• Garlic – 4 wedges;
• Sugar – 1,5 Art. l .;
• Salt – ½ tsp;
• Vinegar 9% – 1 tbsp l .;
• Vegetable oil – 4 tbsp. l .;
• Ground black pepper – 1 tsp;
• Paprika and ground coriander – ½ tsp.

We offer you to see the description of the recipe for pickled oyster mushrooms in Korean with a photo.

Peel oyster mushrooms from mycelium and disassemble into individual mushrooms, rinse and let dry. Cut large ones into pieces, leave small ones whole.

Put the mushrooms in a saucepan, cover with water and bring to a boil. Let it boil in salted water for 20 minutes, periodically removing the foam.

Add salt, vinegar and sugar to the water, stir, add allspice and parsley.

Boil with spices for 15 minutes over low heat, remove the pan from the stove and let the mushrooms cool in the marinade.

Peel, wash, grate the carrots on a “Korean” grater.

Add salt, sugar to it and rub well with your hands, leave in a bowl for 10 minutes.

Add paprika, coriander and ground black pepper to the carrots, pour over the vinegar and mix well again.

Heat oil in a frying pan and pour over carrots.

Finely chop the garlic with a knife, sprinkle with carrots and mix.

Remove the mushrooms with a slotted spoon into a bowl, combine with carrots, mix and let it brew for 2 hours.

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Recipe for oyster mushrooms marinated for the winter in Korean

Oyster mushrooms are great for canning for a long period of time. We offer you to find out the recipe for oyster mushrooms in Korean for the winter.

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• Oyster mushrooms – 1 kg;
• Korean carrots – 300 g;
• Soy sauce – 50 ml;
• Garlic – 5 cloves;
• Water – 1 l;
• Vinegar 9% – 70 ml;
• Sugar – 100 g;
• Salt – 2 tsp;
• Lavrushka – 4 pcs.;
• Black peppercorns – 10 pcs.;
• Ground red pepper – 1 tsp. without top.

Oyster mushrooms marinated for the winter in Korean style will be stored in a cool room until the next mushroom harvest.

Peel the mushrooms, disassemble and cut into pieces.

Marinade: in water, mix salt, sugar and vinegar, stir, boil.

Put the oyster mushrooms in the boiling marinade and boil for 15 minutes.

Combine the cooled mushrooms with the finished “Korean” carrots.

Add chopped garlic, soy sauce, ground red pepper, black peas and bay leaf, mix, let stand for 2 hours.

Put mushrooms with carrots in sterilized jars, boil the marinade from mushrooms and pour into jars.

Cover with metal lids and sterilize for about 1 hour.

After changing the lids to plastic ones, let them cool and take them out to the basement.

There is one important thing about this recipe: Korean-style oyster mushroom salad with carrots can be eaten immediately after it is infused, without even sterilizing. And if you are going to close the workpiece, then you cannot do without sterilization.

Recipe for cooking oyster mushrooms with Korean seasoning

We advise you to use the Korean oyster mushroom recipe with seasoning. As you can see, not only classic marinade ingredients are used for this, but also special spices used by Korean chefs.

• Oyster mushrooms – 1 kg;
• Vegetable oil – 50 ml;
• Carrots – 2 pc.;
• Garlic – 5 cloves;
• Sugar – 3 Art. l .;
• Salt – 2 tsp;
• Vinegar – 100 ml;
• Seasoning for carrots more Korean – 1 package.

We offer to make an appetizer according to the recipe for cooking oyster mushrooms in Korean with a photo.

Boil the peeled mushrooms in water with the addition of salt for 20 minutes.

Drain the water, let cool the mushrooms and cut into thin strips.

Peel and grate the carrots on a “Korean” grater, chop the garlic with a knife into cubes.

Put the prepared products in a bowl, add oil, sugar, salt, vinegar, seasoning for carrots and mix thoroughly.

Place in refrigerator overnight to marinate.

In the morning, mix again, put in a salad bowl and serve. A good side dish for this dish is boiled potatoes.

How to pickle oyster mushrooms in Korean with bell pepper

How to make Korean-style oyster mushrooms to make an original, tasty and spicy dish? The main thing is that before you start cooking oyster mushrooms, you need to boil them in salted water for 10 minutes. If you like pickled mushrooms, try this recipe and you won’t regret it.

• Oyster mushrooms – 800 g;
• Bulgarian pepper – 4 pcs.;
• Onions – 2 pcs.;
• Garlic – 3 wedges;
• Sugar – 1 Art. l .;
• Salt – 1 tsp;
• Vegetable oil – 5 tbsp. l .;
• Vinegar 9% – 3 tbsp l .;
• Dill greens – 1 bunch.

We suggest using the recipe for cooking oyster mushrooms in Korean with illustrative photos.

Clean oyster mushrooms from dirt, disassemble separately, wash and cut into pieces. Boil, recline on a metal sieve and let dry on a paper towel.

Prepare vegetables: peel the onion, cut into half rings, garlic – into small cubes, cut the pepper into noodles, and chop the dill.

Add vinegar, salt, sugar and oil to vegetables, mix, add dill and mushrooms.

Mix well and leave for 15-20 hours.

This appetizer will be a good option for treating “unexpected” guests. Rice or buckwheat porridge, as well as mashed potatoes, are suitable as a side dish.

How to pickle oyster mushrooms in Korean with carrots for the winter

Mushrooms have a sweetish taste, so in this version they will go well with soy sauce. Such Korean-style oyster mushrooms with carrots for the winter will be a good help in the cold season, when you really want something spicy from home preservation. None of your guests will remain indifferent when they try this appetizer.

• Oyster mushrooms – 1 kg;
• Korean carrots – 400 g;
• Garlic – 2 wedges;
• Water – 500 ml;
• Vinegar 9% – 50 ml;
• Sugar – 3 Art. l .;
• Soy sauce – 4 tbsp. l .;
• Salt – 2 tsp;
• Ground black pepper – 1 tsp;
• Lavrushka – 3 pcs.;
• Black peppercorns – 10 pcs.

How to pickle oyster mushrooms in Korean with carrots for the winter?

Disassemble the oyster mushrooms, cut off most of the stem, as they remain tough when boiled, rinse the code with a tap and cut into pieces.

Prepare the marinade: mix sugar, salt, vinegar, black peppercorns, bay leaf in water.

Let the marinade boil and add chopped mushrooms to it, cook for 15 minutes.

Remove the oyster mushrooms from the marinade with a slotted spoon, let cool.

In a container, combine Korean-style carrots, pickled oyster mushrooms, garlic grated on a fine grater, and soy sauce.

Mix everything thoroughly, let stand for half an hour, stirring occasionally, and you can serve.

In order to close this appetizer for the winter, you need to put pickled oyster mushrooms with carrots in jars and put in a saucepan for sterilization.

Sterilize for 40 minutes over low heat, close with tight plastic lids and place under a blanket until completely cooled.

After take out to a cool room for further storage.

How to cook Korean-style oyster mushrooms with carrots and sesame seeds

How to deliciously cook oyster mushrooms in Korean, thereby surprising and delighting your family and friends?

• Oyster mushrooms – 700 g;
• Sesame – 3 tbsp. L.;
• Garlic – 5 cloves.

Marinade:

• Vegetable oil – 4 tbsp. l .;
• Soy sauce – 3 tbsp. l .;
• Vinegar 9% – 3 tbsp l .;
• Lavrushka – 3 pcs.;
• Sugar – 1 Art. l .;
• Salt – 2 tsp;
• Marjoram, oregano – 1 pinch each;
• Ground lemon pepper – ½ tsp

This dish is prepared in about 40 minutes, and is designed for 5-6 people. We offer you to watch a visual video of cooking oyster mushrooms marinated in Korean:

Clean the mushrooms from contamination, disassemble into separate specimens and boil in water for 15 minutes.

Drain in a colander, let cool well and cut into small pieces.

Prepare the marinade: mix vegetable oil, soy sauce, vinegar, salt, sugar, lemon pepper, bay leaf, marjoram and oregano in a saucepan. Mix everything well and let it boil for 2 minutes.

Allow to cool slightly and add chopped garlic to it.

Fry the sesame seeds in a hot frying pan for 5 minutes.

Combine the marinade, garlic, mushrooms and sesame seeds, mix well and refrigerate overnight so that the oyster mushrooms are saturated with the aroma of spices and spices.

After reviewing our recipes for cooking Korean-style oyster mushrooms at home, you can start cooking them today. Try, experiment and create your own unique masterpieces of marinated snacks from these mushrooms.